Crispy BellyChon Recipe (LECHON BELLY)

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How to Crispy Lechon Belly or BellyCon by Pareng Butoy

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Usapang LECHON BELLY tayo mga ka-foodtrip! Today, pinaunlakan nanaman tayo ng ating KusiNegro na si Pareng Butoy. Tuturuan nya tayo kung paano magluto ng the best CRISPY LECHON BELLY or BELLYCHON!

This Crispy Lechon Belly Recipe is for those who have a conventional oven. Don’t worry, I will still develop a version that makes use of the traditional grilling method. For now, let’s get that oven heated so that we can start!

Lechon Belly (BellyChon) Recipe by Pareng Butoy

Bellychon for me is the Pinoy version of the Porcetta, it is also the modern version of the traditional lechon where instead of a whole pig is roasted only its belly is used on this dish, with this method its now easy to make your own lechon at home all you need is an oven and patience

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Course Main Course, Pork

Cuisine Filipino

Ingredients

  

• 6 Lbs WHOLE BONELESS PORK BELLY
• 1 Large Bunch Lemongrass Pounded
• 1 Large Bunch Scallion

Rub ingredients

• 1  tbsp Salt
• 1 1/2 tbsp Garlic Powder
• 1 tsp Ground Black Pepper
• Toyo (soy sauce)

Steaming ingredients

• 1 Medium Red Onion Wedge
• 1 pint Water

Instructions

 

• Combine rub ingredients in a bowl. Mix well. Rub all over the pork belly.
• Arrange scallions and pounded lemongrass in the middle of the slab. Roll. Use a kitchen twine to secure the rolled pork belly. Set aside.
• Preheat oven to 400FAdd wedged onion into the roaster. Pour 1 pint water.
• Arrange rolled pork belly over the roasting pan.
• Bake for 2 hours. Increase the heat to 475F. Roast for 1 1/2 hours.
• Remove from the oven. Let the meat cool down.
• Slice into serving pieces.
• Serve. Share. Enjoy!
• Hinay-hinay lang sa pagkain 🙂

Keyword BellyChon, Cebu, Crispy, Lechon Belly, Pork

More Recipe here!